Mexican Pizzas

• 1 cup cooked turkey meat, cut in small pieces
• 2 tablespoons oil and vinegar dressing
• 4 large flour tortillas
• 1 to 2 tablespoon olive oil
• 1 large red pepper, finely chopped
• 1 large onion, finely chopped
• 1/2 jalapeno, finely minced
• 2 cups tomato puree
• 3 tablespoons chopped fresh basil
• Freshly ground black pepper to taste
• 4 tablespoons tangy, fresh goat cheese

1. Marinate turkey pieces in oil and vinegar dressing for an hour or longer.
2. Toast tortillas.
3. Saute onion, red pepper and jalapeno in olive oil until onion is golden.
4. Add puree and basil and cook until sauce thickens.
5. Stir in turkey and season with pepper.
6. Divide topping among four tortillas and spread evenly over tops.
7. Sprinkle with goat cheese and broil for a minute or less until edges of tortillas begin to brown.

turkey meat, oil, flour tortillas, olive oil, red pepper, onion, tomato puree, fresh basil, freshly ground black pepper, fresh goat cheese

Taken from cooking.nytimes.com/recipes/534 (may not work)